Minted Couscous with Chickpeas
Until I came up with this recipe, I was not much of a fan of couscous...I found it rather boring. This recipe will make you a big fan!
2 cups spring or filtered water
1 cup couscous
1 red bell pepper, roasted over an open flame, peeled, seeded, diced
1/2 cup oil-cured black olives, pitted, diced
1/2 cup fresh mint leaves, finely shredded
3 tablespoons extra virgin olive oil
juice of 1 orange
juice of 1 lemon
1/2 cup canned organic chickpeas
1 large bunch arugula, rinsed well, stemmed, left whole
Bring water to a boil, with a generous pinch of salt. Stir in couscous, cover and turn off heat. Set aside for 5-7 minutes. Remove cover and fluff with a fork. Stir peppers, olives and mint into couscous and season lightly with salt. Stir in olive oil, orange and lemon juice and chickpeas. Arrange arugula on a salad platter and mound couscous on top. Serve warm or chilled.
Makes 4-5 servings.